Effect of Pasteurization of Raw Camel Milk and Storage Temperature on the Chemical Composition of Fermented Camel Milk

The aim of this study was to determine the influence of storage temperature and time on physicochemical parameters of starch syrups recommended for the winter feeding of bee colonies. The studies included commercially available three starch syrups and an inverted saccharose syrup that were stored at different temperatures: ca. 20 °C, 10–14 °C, and ca. 4 °C. Physicochemical parameters of fresh syrups (immediately after purchase) and syrups after 3, 6, 9, 12, 15, 18, 21, and 24 months of storage at the abovementioned temperatures were measured. It was observed that the rate of unfavorable changes in chemical composition of starch syrups and the inverted saccharose syrup, mainly the changes in the 5-hydroxymethylfurfural (HMF) content, depended on the type of a syrup and storage conditions (temperature, time). Properties of tested starch syrups intended for winter feeding of bees stored at ca. 20 °C maintained unchanged for up to 6 months, whereas the same syrups stored at lower temperatures (10–14 °C) maintained unchanged physicochemical parameters for about 12 months. In higher temperatures, the HMF content increased. To date, the influence of this compound on bees has not been thoroughly investigated.

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Increasing the safety of confectionery products of jelly-like consistency

10.26897/978-5-9675-1855-3-2021-244 ◽

2021 ◽

Author(s):

N.B. Kondratyev ◽

Keyword(s):

Chemical Composition ◽

Shelf Life ◽

Quality Indicators ◽

Moisture Transfer ◽

Storage Temperature ◽

Packaging Materials ◽

Transfer Processes ◽

Confectionery Products ◽

And Storage

The influence of various factors on the rate of moisture transfer processes during the storage of jelly marmalade has been investigated. The obtained results make it possible to substantiate additional requirements for quality indicators, chemical composition and type of structure-forming agents, properties of packaging materials and storage temperature to guarantee the preservation of quality during a given shelf life of marmalade and other confectionery products of a jelly-like consistency.

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Texture Profile Analysis of Sliced Cheese in relation to Chemical Composition and Storage Temperature

Journal of Chemistry ◽

10.1155/2016/8690380 ◽

2016 ◽

Vol 2016 ◽

pp. 1-10 ◽

Cited By ~ 2

Author(s):

Yuanrong Zheng ◽

Zhenmin Liu ◽

Beihong Mo

Keyword(s):

Chemical Composition ◽

Storage Temperature ◽

Profile Analysis ◽

Textural Properties ◽

Texture Profile Analysis ◽

Chinese Market ◽

Chinese Consumers ◽

Logistic Regression Models ◽

Texture Profile ◽

And Storage

The quantitative relationships among chemical composition, storage temperature, and texture of cheese were not fully understood. In this study, the effects of composition and temperature on textural properties of eight common varieties of sliced cheese were examined. The textural properties of sliced cheeses, including firmness, cohesiveness, adhesiveness, springiness, chewiness, and resilience, were measured by texture profile analysis after storage at 4 and 25°C for 4 h. Multivariate logistic regression models were established to describe the quantitative relationships of textural properties (dependent variables) to chemical composition and storage temperature (independent variables) of sliced cheeses. Results showed that protein, fat, moisture, and sodium chloride contents as well as storage temperature significantly affected the texture of sliced cheeses (P<0.05). In particular, fat in the dry matter and moisture in the nonfat substances were negatively correlated with firmness of sliced cheeses (P<0.05). As storage temperature rose from 4 to 25°C, the average values of firmness, chewiness, and resilience substantially declined by 42%, 45%, and 17%, respectively (P<0.05). This study provided reference data for adjusting chemical composition and storage temperature of common cheese products to obtain favorable texture for Chinese consumers, which thereby facilitated the localization of cheese industry in Chinese market.

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Effect of Different Packaging Materials on Some Vitamins and Minerals of the Pasteurized Camel Milk

International Journal of Current Microbiology and Applied Sciences ◽

10.20546/ijcmas.2021.1009.068 ◽

2021 ◽

Vol 10 (9) ◽

pp. 590-599

Author(s):

Ahmed Elghali Mohamed Khalil Ayman Diaf Alla Ismail Alshikh ◽

Ahmed Eltigani Almansoori Mohamed Abdelsalam Abdalla

Keyword(s):

Vitamin A ◽

Vitamin C ◽

Storage Temperature ◽

Camel Milk ◽

Packaging Materials ◽

Test Results ◽

Glass Bottle ◽

Retinyl Acetate ◽

Aluminum Cans ◽

And Storage

In this study the level of Pasteurized camel milk vitamins and minerals, vitamin A (Retinyl Acetate), Vitamin C (Ascorbic Acid), Selenium were monitored, Phosphorus and Calcium for 30 days period started day 0, through day 7, day 14, day 21 and day 30, different types of packaging materials (I) (PET) Bottle, (ii) (PP) Cup,(iii) (PS) Cup,(iv) (LDPE) Bottle,(v) (LPET) Bottle,(vi (HDPE) Bottle,(vii) Aluminum Cans, (viii) Glass(Emerald Green) and (ix) Cartoon bottles (250 ml size) were dispensed with the Pasteurized camel milk (80 ˚C, 16 s) at Aseptic condition and storage temperature 5 ˚C, to find out best packaging materials to transport high value from this nutrient to the end consumers, Result shown there is significant differences within packaging materials responds of test results about (Vitamin A), So The best packaging materials on Vitamin A of pasteurized Camel Milk is: Carton, Aluminum Can, Glass bottle) Respectively, Vitamin C shown significant differences within packaging materials responds of test results, So the best packaging materials on Vitamin C is:(Aluminum Can, Carton, Glass bottle) Respectively. Minerals results shown that there were no significant differences within packaging materials responds of test results about (Selenium (Se)) because the sig = (0.997) more than 0.05 and 0.01. so we can say responds in group equally at all packaging materials, Calcium results shown that there were significant differences within packaging materials, So the best packaging materials for Calcium (Ca) is:(HDPE, PET, LDPE) Respectively. Phosphorus also shown significant differences within packaging materials because the sig = (0.000) Less than 0.05 and 0.01. so responds in group not equally at all packaging materials, the best packaging materials on Phosphorous (P) s:(LDPE, HDPE, PET) respectively.

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Effect of lactoperoxidase-thiocyanate-hydrogen peroxide system and storage temperature on keeping quality of raw camel milk

African Journal of Food Agriculture Nutrition and Development ◽

10.4314/ajfand.v10i10.62897 ◽

2010 ◽

Vol 10 (10) ◽

Cited By ~ 1

Author(s):

P.M.N Kamau ◽

P.O Lamuka ◽

J Wangoh

Keyword(s):

Hydrogen Peroxide ◽

Storage Temperature ◽

Camel Milk ◽

Keeping Quality ◽

And Storage

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Influence of modified atmospheric packaging and storage temperature on the physico-chemical, microbial and organoleptic properties of cantaloupe (Cucumis melo) fruit

Research on Crops ◽

10.31830/2348-7542.2020.080 ◽

2020 ◽

Vol 21 (3) ◽

Keyword(s):

Cucumis Melo ◽

Storage Temperature ◽

Organoleptic Properties ◽

Modified Atmospheric Packaging ◽

Physico Chemical ◽

And Storage

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PHYSIOLOGICAL STUDIES ON JERUSALEM ARTICHOKE 2- EFFECT OF HARVESTING DATES, WRAPPING FILM AND STORAGE TEMPERATURE ON QUALITY ATTRIBUTES OF JERUSALEM ARTICHOKE (LOCAL CULTIVAR) DURING STORAGE.

Journal of Plant Production ◽

10.21608/jpp.2011.85761 ◽

2011 ◽

Vol 2 (12) ◽

pp. 1619-1631

Author(s):

Manal Attia ◽

Fatma Alian

Keyword(s):

Storage Temperature ◽

Jerusalem Artichoke ◽

Quality Attributes ◽

Local Cultivar ◽

Physiological Studies ◽

And Storage

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Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature

Molecules ◽

10.3390/molecules26082339 ◽

2021 ◽

Vol 26 (8) ◽

pp. 2339

Author(s):

So-Yul Yun ◽

Jee-Young Imm

Keyword(s):

Particle Size ◽

High Temperature ◽

Storage Temperature ◽

Whey Proteins ◽

Skim Milk ◽

Storage Period ◽

Sediment Analysis ◽

Sediment Formation ◽

And Storage ◽

Ultra High Temperature

Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL (2.5, 10, and 15 U/L). The increase in particle size and broadening of the particle size distribution of samples during storage were dependent on the PL concentration, storage period, and storage temperature. Sediment analysis indicated that elevated storage temperature accelerated protein sedimentation. The initial PL concentration was positively correlated with the amount of protein sediment in samples stored at 23 °C for four weeks (r = 0.615; p < 0.01), whereas this correlation was negative in samples stored at 37 °C for the same time (r = −0.358; p < 0.01) due to extensive proteolysis. SDS-PAGE revealed that whey proteins remained soluble over storage at 23 °C for four weeks, but they mostly disappeared from the soluble phase of PL-added samples after two weeks’ storage at 37 °C. Transmission electron micrographs of PL-containing UHT skim milk during storage at different temperatures supported the trend of sediment analysis well. Based on the Fourier transform infrared spectra of UHT skim milk stored at 23 °C for three weeks, PL-induced particle size enlargement was due to protein aggregation and the formation of intermolecular β-sheet structures, which contributed to casein destabilization, leading to sediment formation.

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Encapsulated NOLA™ Fit 5500 Lactase—An Economically Beneficial Way to Obtain Lactose-Free Milk at Low Temperature

Catalysts ◽

10.3390/catal11050527 ◽

2021 ◽

Vol 11 (5) ◽

pp. 527

Author(s):

Katarzyna Czyzewska ◽

Anna Trusek

Keyword(s):

Low Temperature ◽

Storage Temperature ◽

Competitive Inhibition ◽

Caloric Content ◽

Substrate Diffusion ◽

Galactose Inhibition ◽

The Subject ◽

And Storage ◽

Food Processes ◽

Hydrolysis Of

The current requirements of industrial biocatalysis are related to economically beneficial and environmentally friendly processes. Such a strategy engages low-temperature reactions. The presented approach is essential, especially in food processes, where temperature affects the quality and nutritional value foodstuffs. The subject of the study is the hydrolysis of lactose with the commercial lactase NOLA™ Fit 5500 (NOLA). The complete decomposition of lactose into two monosaccharides gives a sweeter product, recommended for lactose intolerant people and those controlling a product’s caloric content. The hydrolysis reaction was performed at 15 °C, which is related to milk transportation and storage temperature. The enzyme showed activity over the entire range of substrate concentrations (up to 55 g/L lactose). For reusability and easy isolation, the enzyme was encapsulated in a sodium alginate network. Its stability allows carrying out six cycles of the complete hydrolysis of lactose to monosaccharides, lasting from two to four hours. During the study, the kinetic description of native and encapsulated NOLA was conducted. As a result, the model of competitive galactose inhibition and glucose mixed influence (competitive inhibition and activation) was proposed. The capsule size does not influence the reaction rate; thus, the substrate diffusion into capsules can be omitted from the process description. The prepared 4 mm capsules are easy to separate between cycles, e.g., using sieves.

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